Home-made mustard
Home-made mustard is just as good... possibly even better!
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
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Ingredients
|
700 |
g |
yellow mustard seeds |
|
30 |
g |
mustard powder (Colman’s) |
|
1.8 |
litre |
water |
|
½ |
litre |
white balsamic vinegar |
|
30 |
g |
salt |
|
100 |
g |
sugar |
Preparation method
- Put all the ingredients in a thermoblender and blend finely at 36°C.
- Leave the mixture to rest for at least three weeks to allow the flavours to infuse.
- Store in air-tight pots in a cool place.
Serving suggestions
- Create variations on this mustard; add dried black olives in the ratio 1:1.
- Use in a bread composition instead of butter.
- As an ingredient in a variety of soups, sauces, and dressings.